Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
December 2 2024
Winter Comfort Food - Beef Stroganoff
Image From foodnetwork.com
1.5 lbs Stittsworth beef sirloin or tenderloin, sliced into thin strips
1 large onion, finely diced
3 cups mushrooms (button, cremini, or a mix), sliced
3 cloves garlic, minced
2 tbsp flour
2 cups beef broth
1/2 cup dry white wine or sherry (optional)
1 cup sour cream
1 tsp Dijon mustard
2 tsp paprika
1 tbsp Worcestershire sauce
3 tbsp unsalted butter
Olive oil for cooking
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Egg noodles, cooked
Season the beef strips with salt, pepper, and 1 tsp paprika. Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat. Sear the beef in batches to avoid overcrowding, 2-3 minutes per batch. Remove and set aside.
Reduce heat to medium. Add 1 tbsp butter to the skillet and sauté onions for 3-4 minutes until soft. Stir in mushrooms and cook until golden, about 5-6 minutes. Add garlic and cook for 1 minute.
Sprinkle flour over the vegetables and stir well for 1 minute. Slowly add wine (if using) and beef broth, whisking to prevent lumps. Stir in Worcestershire sauce, Dijon mustard, and remaining paprika. Simmer for 5-7 minutes until slightly thickened.
Lower heat and whisk in sour cream. Add seared beef and its juices back to the mskillet. Simmer gently for 5 minutes. Adjust seasoning with salt and pepper. Serve over egg noodles and garnish with fresh parsley.